Recipe from She Likes Food | Serves: 4 | Time: ~25 min.
Ingredients
Salad
1 (15 ounce) can #chickpeas, drained and rinsed
1/3 cup chopped #walnuts
1 tsp olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp granulated garlic
1/4 tsp salt
1/8 tsp black pepper
Couple handfuls of #lettuce
1 small can of #corn
1/4 cup red onion, chopped
1/4 cup black #olives, sliced
1/4 cup cherry #tomatoes, halved
Dressing
1 1/4 cup water
1/4 cup fresh lime juice
1 tbsp chopped fresh parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt, plus more to taste if needed
1/2 tsp dried dill
1/8 tsp black pepper
Instructions
Heat a large pan over medium heat and add the olive oil and chickpeas. Use a potato masher to slightly mash them up, you want to leave most of them whole. Next add the chopped walnuts and all the spices. Stir and cook until everything is heated through, 5-10 minutes.
Make the avocado ranch dressing by adding all ingredients to a blender and blending until a creamy dressing is formed, about 1 minute. You can add more water if you would like a thinner dressing, but you may also need to adjust the seasonings.
Assemble the salads by splitting all salad ingredients and seasoned chickpeas into four bowls and topping with desired amount of avocado ranch dressing.
What I ate and drank today
1 cup of tea
64 oz of water by dinner, planning for 96
2 throat lozenges
Peanut butter and sriracha sandwich
Quinoa salad
Cheese sandwich (probably should have not had this, especially since I'm stuck at home sick and unable to do my usual cardio)
Noodles
Taco salad
1 diet coke
Exercise
45 squats
~ 2.75 miles of walking. Don't judge me. I still feel like crap!!! Judge me for the cheese sandwich, though. That's unforgivable.